Misal Pav

Blogging Marathon# 29: Week 3/ Day 3
Theme: Course Wise Meal from any State - Maharashtra/ Lunch Dishes
Dish: Usal-Misal Pav

After 2 days of easy one-pot Maharashtrian dishes (Masala Bhath & Vaal Khichdi), today's dish is slightly elaborate and spicy. It's a great dish to entertain as well. I remember one of our dear Marwari friend serving this for dinner and it was probably one of the best tasting Misal Pav I've ever had. Being a rice obsessed South Indian, I was initially skeptical if that sprouts curry with bread on the side is going to fill me up -- but I was really surprised how filling and delicious that combo can be.

I referred to quite a few blogs for the recipe, but in the end I stuck with Sangeetha @ Kothiyavanu's recipe. Her pictures were gorgeous and I loved her step by step explanation. This dish is a little time consuming with quite a few steps involved, but the final dish is well worth the effort. I've tried to explain the process as clearly as possible.

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Sprouted Matki Pulao (Moth Beans Pilaf)

I bought matki (moth beans) to make Sia’s hot & spicy Kohlapuri Misal, but I ended up making this mildly flavored pulao from Tarla Dalal’s site. I love Tarla Dalal and I used to watch her cooking show on Sony TV in India (this was long long time ago). I remember liking the co-host Sudhanshu too.. handsome guy.. ahem.. back to what I was saying about Tarla Dalal, her cooking looks very homemade, nothing fancy and this recipe is simplicity at its best. Just a couple of cloves, grated ginger and ground coriander mildly flavor the rice. Can be served with a paneer curry or even raitha.

Ingredients:
Moth Beans – 1 cup, sprouted
Basmati rice – 1 cup
Spring onions – 4-6, chopped
Green pepper – 1 medium, chopped
Ginger – 1” piece
Green chili – 1
Cloves – 2
Ground Coriander – 1tsp
Red chili powder – 1tsp
Hing – pinch
Salt – to taste

Method:

Cook basmati and let cool.

Parboil matki sprouts; I pressure cooked them for 2 whistles and they were perfectly cooked, not mushy at all.

Heat 1tbsp oil in a sauté pan; add cloves and hing and sauté for a minute.

Add ginger, chili, spring onions, green pepper and cook till the veggies are tender.

Add coriander powder, red chili pd and matki.

Sauté for 4-5 minutes until all the flavors have mingled. If using parboiled moth beans, then add ½ cup of water and cook till the beans are tender.

Once the beans are tender, add rice and salt; mix well and serve.

This is my entry to April ’09 edition of Weekend Wokking-Sprouts started by Wandering Chopsticks and being hosted by Kits Chow.